Evaluation of health potential of nutritionally enriched Kodo millet ( Eleusine coracana ) grown in Himachal Pradesh, India

Sharma, Shakshi; Sharma, Nivedita; Handa, Shweta; Pathania, Shruti

doi:10.1016/j.foodchem.2016.07.086

Cited by 30 publications

(11 citation statements)

References 10 publications

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“…On the other hand, Chandrasekara and Shahidi, (2011) found that hydroxycinnamic acids and their derivatives were the main contributors to the total phenolic compounds of insoluble‐bound phenolic fraction of millet varieties. However, in another study by Xiang, Apea‐Bah, Ndolo, Katundu, and Beta (2019), flavonoids were found to be the predominant phenolic compound in different millet varieties, whereas Sharma, Sharma, Handa, and Pathania (2017) reported higher amounts of phenolic content and antioxidant activity in methanolic extracts of kodo millet grains. In like manner, Pradeep and Sreerama (2015) found that kaempferol was the most abundant flavonoid in raw millet varieties.…”

Section: Introductionmentioning

confidence: 94%

Assessment of the phenolic compounds of pearl and finger millets obtained from South Africa and Zimbabwe

Hassan

Sebola

Mabelebele

2020

Food Science & Nutrition

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Millet grains are rich in phenolic compounds which have health benefits. This study aims to elucidate the phenolic properties of pearl and finger millet grown in South Africa and Zimbabwe. The milled samples were analyzed by Waters Synapt G2 Quadrupole time‐of‐flight (QTOF) mass spectrometer (MS). A total of eight phenolic compounds were detected and quantified in the millet varieties, which included derivatives of benzoic acid such as protocatechuic and p‐hydroxybenzoic acids. Flavonoids such as catechin, epicatechin, procyanidin B1, procyanidin B2, and kaempferol glycoside were also detected. Generally, catechin was the dominant phenolic compound, followed by epicatechin. The mean values for catechin ranged from 2.50 to 12.6 mg/kg for the pearl millet and 610.4 to 675.1 mg/kg for the finger millet. While the epicatechin mean values ranged between 1.2 to 1.8 for pearl millet and 99.1 to 139.5 for finger millet. Procyanidins B1 and B2 were only detected and quantified in the finger millet types, While Kaempferol glycoside was only recorded in the pearl millets with mean values of 196.0 mg/kg for pearl millet South Africa and 213.6 mg/kg for pearl millet Zimbabwe. There was a difference among the varieties for the content of kaempferol glycoside. Protocatechuic and p‐hydroxybenzoic acids were only present in the finger millet types, their mean values were (20.9, 23.7 mg/kg) and (16.8,13.5 mg/kg) respectively. It can be substantiated from the outcome of this study that millet can be used as a source of valuable phenolic compounds and that the variety of millet is the determining factor of the phenolic compound content.

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Section: Introductionmentioning

confidence: 94%

Assessment of the phenolic compounds of pearl and finger millets obtained from South Africa and Zimbabwe

Hassan

Sebola

Mabelebele

2020

Food Science & Nutrition

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“…However, a significant share of the total kodo millet produced in the country is directly consumed by the rural population. Because of this, the actual value of millets has not been appropriately studied, and their utilization has been not appreciated so far in view of food security ( Sharma, Sharma, Handa, & Pathania, 2017 ). Considering the potential health benefits such as anti-carcinogenic anti-oestrogenic, anti-inflammatory, and antiviral effects ( Ferguson, 2001 ) and no gluten content in kodo millet, it is commonly used to make bakery products like bread, biscuit, etc ( Sharma, Saxena, & Riar, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and artificial neural network – Genetic algorithm

Jaddu

Abdullah

Dwivedi

et al. 2022

Food Chemistry: Molecular Sciences

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“…Polyphenols are important secondary metabolites in plants, mainly existing in the skin, root, leaf, shell and pulp of plants (Sharma et al ., 2017). Polyphenols are named for their multiple phenolic structure which can be divided into phenolic acids, flavonoids and their derivatives.…”

Section: Introductionmentioning

confidence: 99%

Polyphenol nanoparticles of millet, rice and wheat: extraction, identification, functional and morphological characteristics

Xiu

Liu

Zhang

et al. 2022

Int J of Food Sci Tech

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Polyphenols complexes were extracted from Common millet (CM), Long-grain rice (LGR) and Huaihe wheat (HW), purification method, components and functional characteristics were studied. Higher phenol content (18.7 in CM, 12.9 in LGR and 22.3 mg g −1 in HW) was obtained by the high-speed shear, with high antioxidants (DPPH 89.2% in HW, ABTS 81.6% in LGR, FRAP 0.83 in HW) after purified. Thirteen typical polyphenol complexes were identified from 21 peaks by UHPLC-LTQ-Orbitrap-MS/MS. Gingerenone A was first detected in CM, HW and LGR; (+/−)-Gingerol was first detected in CM and HW. Morphology by TEM displayed a rough spherical structure with 200-500 nm. Peculiarly contained hydroxyl polyphenol (5-(3,4-Dihydroxyphenyl) valeric acid, Apigenin-8-C-xylosyl-6-C-glucoside), polyphenols with B-rings (Trans-cinnamic acid, Gingerenone A) and the highest contents (+/−)-Gingerol with hydroxyl and Sinapinic acid with B-rings, CM had a higher α-amylase inhibition rate (80.5%) than LGR and HW, which providing a foundation for the development of hypoglycaemic drugs.

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Evaluation of health potential of nutritionally enriched Kodo millet ( Eleusine coracana ) grown in Himachal Pradesh, India

Cited by 30 publications

References 10 publications

Assessment of the phenolic compounds of pearl and finger millets obtained from South Africa and Zimbabwe

Assessment of the phenolic compounds of pearl and finger millets obtained from South Africa and Zimbabwe

Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and artificial neural network – Genetic algorithm

Polyphenol nanoparticles of millet, rice and wheat: extraction, identification, functional and morphological characteristics

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